Eggs Benedict

Eggs Benedict

  • Preparation 15 min
  • Cooking 20 min
  • Servings 4
  • Sans noix



  • Hollandaise Sauce

    • 2 eggs yolk
    • 1 tbsp (15 ml) lemon or clementine juice
    • 1/2 cup (115 g) cold unsalted butter, diced
  • Eggs

    • 2 tsp (10 ml) white vinegar
    • 2 to 4 eggs
    • 1 to 2 English muffins, halved
    • 2 to 4 slices Black Forest ham, at room temperature


  • Hollandaise Sauce

  • Eggs

Note from Ricardo

If you’ve never made hollandaise sauce, I suggest you make this recipe once before the big day. This recipe is easy to follow, provided you do not overheat the egg yolks. The bottom of the upper part of the double boiler should never touch the simmering water. You can replace the ham with smoked salmon. In this case, do not keep the muffins warm in the oven as you would with the ham.

Personal Note